Pages

Sunday, June 23, 2013

Recipe- Creamy Avocado Pasta

It's like having guacamole on pasta, which is probably healthier than having it on chips. I really enjoyed it (I mean come on, guacamole on pasta!) and so did everyone else that ate it. I can't wait to try it again! What's great about it is the avocado sauce replaces the normally fatteningly delicious alfredo sauce giving a far healthier alternative that still tastes amazing.
I did make some changes. The original recipe doesn't call for any meat but the person I got it from added shrimp. I am not a shrimp fan so I used a couple cubed and boiled chicken breasts instead. I also didn't bake the tomatoes. I don't like extra dishes or extra time. That's just me. I also omitted the pine nuts as we didn't have any and I'm not that crazy about them either.
So here's the original recipe, change as you will.

Preheat oven to 350˚.
Wash and quarter the tomatoes. Place on a baking sheet lined with parchment paper. Drizzle with 1-2 tablespoons olive oil. Bake for an hour in the oven.
Cook fettuccine until al dente following the directions on the box.
In a food processor, combine remaining two tablespoons of olive oil, garlic cloves, lemon juice, and avocados. Pulse until the ingredients are smooth and creamy (I didn't have very ripe avocados so I ended up adding a little water to smooth it out).
Strain the pasta and combine with the avocado sauce in large bowl. Add tomatoes, parmesan cheese, and pine nuts as well as salt and pepper to taste.
EAT!!!!

I am a young Christian woman seeking to do the will of God in all I say do and think. I love reading, crocheting, Doctor Who and drinking tea. Currently, I work as a nurse in a hospital. I'm recently married and loving it!